Delicious Millet Sandwich Bread
A soft, fluffy, gluten-free sandwich bread made with millet, almond meal, and a blend of nutritious flours. High in fiber and protein, it’s perfect for sandwiches, toast, or even bread pudding. Quick to prepare and easy to bake, this loaf keeps its shape, making it ideal for everyday cooking and meal prep.
Equipment
- 1 stand mixer with paddle attachment
- 1 9″ x 5″ bread pan (or similar, lined with parchment paper)
- Measuring cups and spoons
- whisk
- Rubber spatula
- Instant-read thermometer
- Wire cooling rack
Ingredients
- 1 cup 250 ml warm milk, ~100°F
- 2 tsp 8 g active or rapid-rise yeast
- 1 Tbsp 15 ml honey
- 1 cup 150 g millet flour
- ½ cup 80 g brown rice flour
- ½ cup 95 g potato starch (not flour)
- ¼ cup 30 g almond meal
- ¼ cup 35 g tapioca starch/flour
- ¼ cup 18 g skim milk powder
- 1 Tbsp 10 g xanthan gum
- 1 –1 1/2 tsp 4–6 g salt
- 1 tsp 5 ml apple cider vinegar
- ¼ cup 60 ml canola oil
- 3 large eggs room temperature
- 2 –3 tsp 10–15 ml sesame seeds (optional)
Instructions
- Prepare the Baking Pan: Begin by preparing your baking pan to ensure your bread doesn’t stick. If using a metal pan, lightly grease the inside with oil or cooking spray, then line it with parchment paper.For silicone pans, no greasing is necessary—simply ensure the pan is clean and ready. This simple step guarantees your loaf will release easily after baking and maintain a perfect shape.
- Activate the Yeast: In a small heat-safe bowl, combine 1 cup of warm milk (around 100°F), 2 teaspoons of active or rapid-rise yeast, and 1 tablespoon of honey. Stir gently to dissolve the yeast and honey into the milk. Let the mixture sit for about 5 minutes. During this time, the yeast will begin to bubble and foam, signaling that it is active. This “proofing” step shortens the rising time later and ensures a light, airy loaf.
- Mix the Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine 1 cup millet flour, 1/2 cup brown rice flour, 1/2 cup potato starch, 1/4 cup almond meal, 1/4 cup tapioca starch, 1/4 cup skim milk powder, 1 tablespoon xanthan gum, and 1–1 1/2 teaspoons salt. Use a whisk or the mixer on low speed to blend the ingredients thoroughly, ensuring the flours and starches are evenly distributed. This helps prevent clumps and creates a smooth, cohesive batter.
- Combine the Wet Ingredients: In the yeast mixture, add 1 teaspoon apple cider vinegar, 1/4 cup canola oil, and 3 room-temperature eggs. Whisk thoroughly to incorporate all ingredients until smooth. The eggs and oil add structure and moisture, while the vinegar helps strengthen the bread by reacting with the xanthan gum in the dry mixture.
- Mix Wet and Dry Ingredients: Turn your stand mixer to its lowest speed and slowly pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything combines evenly. Increase the mixer to medium speed and beat the batter for 2–3 minutes. The final batter will be thick but slightly sticky—this consistency is perfect for a fluffy, non-brick gluten-free bread.
- Transfer Batter to Pan: Spoon the thick batter into your prepared 9″ x 5″ bread pan. Smooth the top gently with a spatula. If desired, sprinkle 2–3 teaspoons of sesame seeds evenly over the top for added flavor and texture. This step ensures an even rise and gives your loaf a visually appealing, golden finish after baking.
- First Rise (Proofing): Place the pan in a warm, draft-free spot to rise for 30–40 minutes. Ideally, you can let it rise in a slightly warmed oven (around 100°F) to maintain a consistent temperature. The batter should rise close to the top of the pan.Proper proofing ensures a soft, airy texture and prevents dense or gummy bread.
- Preheat the Oven: While the bread is rising, preheat your oven to 350°F. Ensuring the oven reaches the correct temperature before baking guarantees the bread cooks evenly, develops a nice golden crust, and maintains its structure.
- Bake the Bread: Place the risen loaf in the preheated oven and bake for 40–45 minutes. To ensure the bread is fully baked, check the internal temperature with an instant-read thermometer—it should reach 200°F. Baking at the correct temperature and duration ensures a fluffy, moist interior without being gummy.
- Remove and Cool Loaf: Carefully remove the bread from the oven and immediately transfer it to a wire cooling rack. If it is still in the pan, gently loosen the sides with a spatula first. Let the loaf cool completely before slicing to preserve its shape and texture. For best results, place the bread on its side for the first 10 minutes, then flip it to the other side—this helps it maintain a uniform shape.
- Slice and Serve: Once cooled, slice the bread evenly and enjoy. This loaf is perfect for sandwiches, toast, or even for recipes like bread pudding and stuffing. Store any leftovers in an airtight bag to maintain freshness for several days, or freeze slices for later use.
Notes
- Use warm milk (around 100°F) to properly activate the yeast.
- Ensure eggs are at room temperature for better mixing and batter consistency.
- Do not skip xanthan gum; it provides structure in gluten-free bread.
- Bread rises best in a slightly warm, draft-free environment.
- Check internal temperature (200°F) to avoid gummy bread.
- Slice bread only after it has completely cooled to retain shape.
- Optional sesame seeds add texture, flavor, and a visually appealing finish.
- Can substitute canola oil with another neutral oil, like avocado oil.
- Batter will be thick; do not attempt to thin it with extra liquid.
- This bread works well for sandwiches, toast, bread pudding, or stuffing.
